| Overall Rating | Silver |
|---|---|
| Overall Score | 45.14 |
| Liaison | Kristina Hope |
| Submission Date | Feb. 2, 2024 |
Knox College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Kristina
Hope Director of Sustainability Initiatives Office of Sustainability |
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, or urban agriculture project, or support such a program in the local community?:
A brief description of the farmers market, CSA or urban agriculture project:
Knox Farm serves as an urban regenerative agriculture model. Established in two vacant lots, the high tunnels, edible food forest, and market gardens, provide an opportunity for students and the Knox community to learn urban agriculture practices and processes. Produce grown at the Knox farm is sold to Dining Services and/or shared with the community and weekly volunteers and farm crew.
Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
A brief description of the sustainability-themed food outlet:
Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Our dining services manager, Bon Appetit, purchases from local, small businesses where available.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
Plant powered foods are featured at the beginning of the food line. Once per term the Hard Knox Café hosts a Meatless Monday/ now referred to as Plant Powered Or PLant Forward meals.
Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
A brief description of the vegan dining program:
The Hard Knox Café includes a designated vegan station at every meal.
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
A brief description of the sustainability labelling and signage in dining halls:
Foods are labeled if they are vegan, gluten free, or purchased from a local farmer. Posters hung throughout out the cafeteria discuss sustainable dining choices.
Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
Knox participates in the Organics category of the national 8 week Campus Race 2 Zero Waste Campaign hosted by the NWF which tracks food recovered, composted and diverted from the landfill. The Knox Chapter of the Food Recovery Network and the Office of Sustainability hosts 1-3 "weigh the waste" campaigns each year to bring awareness to plate waste.
Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
A brief description of the trayless dining or modified menu/portion program:
All dining services establishments have been trayless since 2008.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
In 2015, a chapter of the Food Recovery Network was established that takes leftover food that will not be re-served to local shelters. Unopened, shelf-stable food collected from residence halls during campus move-out is recovered for the campus food pantry.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Knox contracts a local company to collect pre-consumer food waste created by the campus cafeteria.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Knox contracts a local company to collect post-consumer food waste collected from the Hard Knox Café and at the snack bar, the Gizmo.
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
Dine-in meals are served on washable dishes and flatware.
Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
A brief description of the compostable containers and service ware:
The "Eco Clamshell" program began in September 2008. Students/faculty/staff can purchase, at cost, a reusable clamshell. The eco clamshell and BPI certified compostable take out containers are the only way to take carryout from the campus cafeteria.
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
Students, staff, and faculty are highlighted in sustainability newsletter for opting for eco friendly options in dining.
A brief description of other sustainability-related initiatives not covered above:
Dining services contractor hosts workshops where they model healthy cooking suggestions and techniques for students. Other events that highlight sustainable food systems is a meal that is made with almost all locally grown produce from the Knox Farm, hosted by the Chef with the Office of Sustainability and Students for Sustainability Club. The college also hosts a week long International Fair each winter or spring term, the end of which is celebrated with an international food fair, a dinner offering foods from various countries and cultures that students helped to prepare with Dining Services.
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.